When I say ‘homemade ravioli’ do you throw up your hands and say ‘nope, not for me!… no time, not worth the trouble, hey Trader Joe’s has a sale this week on pumpkin ravioli… nope! nope! nope!’? Yeah .. me too. (Big dramatic pause) Until …… I learned exactly how easy it really is to make homemade ravioli yourself and how much fun it is. Seriously, I got so excited when my first tray of ravioli came together. Yes, it does take a bit of time to do but not any more than it does to get dressed, drive to your grocery store, find parking, fight crowds, etc. Making homemade ravioli is easy and fun (psst.. super impressive too!) and this Pumpkin Ravioli in Apple Sage Butter Sauce is the perfect fall comfort food that will surprize even you!

RAVIOLI DOUGH RECIPE WITHOUT A PASTA MACHINE?

Absolutely! There are numerous ways to make homemade ravioli and you can certainly make this pumpkin ravioli recipe without a pasta machine. I don’t have a pasta machine, heck.. I don’t even have a stand up mixer! All you need to make delicious ravioli is a hard surface, two hands and a rolling pin. Trust me, you’ve got this.

HOW DO YOU SHAPE RAVIOLI?

There are different ways to shape and make your homade ravioli from fancy rollers to cut the dough, to ravioli trays to ice cube trays. I bought a ravioli tray off Amazon for next to no money and its the easiest thing you could ever use to help make perfect homemade ravioli. I have added the link below if you are interested. For the sake of this blog post, I am showing how to make fresh ravioli using that tray method.

CAN YOU FREEZE FRESH PASTA?

Yes! As a matter of fact, I will usually do 2 or 3 batches of ravioli or Homemade Pierogies at once and freeze them for later. If you are already doing the work, why not bust out a few extra rounds? Once you make your ravioli, move them in a single layer to a parchement paper lined baking tray. Move the tray to your freezer and freeze your ravioli for at least one hour. Once frozen, move your ravioli to a zip top bag and freeze for up to six months.

HOW DO YOU MAKE PUMPKIN RAVIOLI?

Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough. On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine. Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano.

Next, add your eggs, olive oil and water to the middle of the volcano and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the volcano. (If your eggs escape, it’s fine, you’re just going to move on to the next step in a bit more hurried fashion 🙂 ) Now, using your hands, lightly start combining the flour and the egg mixture and once the dough starts to look like … dough …. start kneeding it together and folding the dough on top of itself over and over again for about 10 minutes. Then form your ravioli dough into a ball, wrap it in plastic wrap and let it sit undisturbed on your kitchen counter for one hour.

After that hour has passed, make your pumpkin ravioli filling by combining ricotta and pumpkin in a large mixing bowl. Add in the parmesan, egg, garlic powder, brown sugar and spices and mix to combine and set aside.

Now comes the fun part! On your countertop or a large cutting board (glass cutting boards are the BEST!), unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide. At this time, grab your ravioli tray and with non-stick cooking spray, lightly coat the top of the tray and the bottom of the press tray.

Gently move your dough to lighly rest on top of your ravioli tray and lightly press down on the dough by placing the press tray on top to create the well.

Gently remove the press tray and using a spoon, fill your ravioli wells with your pumpkin filling, taking care not to over fill of have your filling extend past the wells. It takes one of two ravioli to get your method on lock but once you do a few, you will see how easy it is to fill them in.

Then roll out another sheet of dough exactly as you did the first and lay it gently on top of your filled ravioli. Take your rolling pin and lightly roll your pin over the dough to seal the ravioli.

Using your finger or the back of a spoon, carefully remove the excess dough from the edges of the frame and lightly run your finger down all of the cross grooves to make sure all sides of your ravioli are sealed.

Lift your tray and carefully turn upsidedown on a parchement paper lined baking tray. The ravioli should easily release from the tray and then you can gently tear them apart from each other. Collect the dough scraps and re-roll to make another batch of raviolis. At this point, decide if you want to freeze them to be served later or if you are cooking them now.

Add your fresh ravioli to a pot of boiling water and cook for 5-6 minutes. While your ravioli is cooking, add chopped walnuts to a small pan and toast over medium high heat. You want to stir them often or they will burn. Cook for 3-4 minutes or until they become fragrant. Once they are toasted remove from heat and set aside. Next, add butter to a large skillet and melt over medium high heat. Add in your diced apple and apple cider vinegar and cook for 2 – 3 minutes.

Then add your chopped fresh sage and cook for 2 – 3 minutes so that it starts to sizzle and fry. Once your ravioli has cooked, drain the water and add the pumkin ravioli to the sage butter and stir to coat. Serve immediately and top with toasted walnuts.

This may not be a quick and easy 30 minute meal idea but I promise you that this Pumpkin Ravioli in Apple Sage Butter Sauce is worth the little bit of extra time in the kitchen. These pumpkin ravioli are little pillows of pumpkin happiness and the contrast textures of apple and walnut really make this a very decadent comfort food dish worth trying. And if that’s not enough to convince you, my husband is a steak and potatoes man and he changed up his yearly birthday dinner tradition of steak and twice baked potatoes and asked for this Pumpkin Ravioli in Apple Sage Butter Sauce dish instead. Like …. WOW!

PRO TIPS FOR MAKING PUMPKIN RAVIOLI

Roll your dough out thin but not too thin. You don’t want your dough to not stand up to the filling and the boiling process.

Glass cutting boards are a dough rollers best friend. I will screw up rolling out dough on my countertop EVERY. TIME. Glass cutting boards are a must have in my house.

Don’t forget to spray your ravioli tray and the underside of the press tray with non-stick cooking spray. Can’t emphasize this enough.

You will want to pack in spoonfulls of your delicious pumpkin ravioli filling in your tiny little ravioli wells. Stop Drop and Roll right here! Don’t!!! Fill your pumpkin ravioli with approximately 2 – 3 teaspoons of filling. I know it doesnt seem like much but you don’t want your ravoili exploding when you cook them. Those seams need to be sealed up tight and too much filling will push out and you wont get a tight seal.

Looking for more easy comfort food recipes to share with your family and friends? Check a few of my favorite comfort recipes below.

Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough. On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine. Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano. Next, add your eggs, olive oil and water to the middle of the volcano and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the volcano.

Now, using your hands, lightly start combining the flour and the egg mixture and once the dough starts to look like ... dough .... start kneeding it together and folding the dough on top of itself over and over again for about 10 minutes. Then form your ravioli dough into a ball, wrap it in plastic wrap and let it sit undisturbed on your kitchen counter for one hour.

To Make the Pumpkin Ravioli Filling

After that hour has passed and you are ready to make your pumpkin ravioli, make your pumpkin ravioli filling by combining ricotta and pumpkin in a large mixing bowl. Add in the parmesan, egg, garlic powder, brown sugar and spices and mix to combine and set aside.

To Make the Pumpkin Ravioli

On your countertop or a large cutting board, unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide.

At this time, grab your ravioli tray and with non-stick cooking spray, lightly coat the top of the tray and the bottom of the press tray. Gently move your dough to lighly rest on top of your ravioli tray and lightly press down on the dough by placing the press tray on top to create the well. Gently remove the press tray and using a spoon, fill your ravioli wells with your pumpkin filling, taking care not to over fill of have your filling extend past the wells. Then roll out another sheet of dough exactly as you did the first and lay it gently on top of your filled ravioli. Take your rolling pin and lightly roll your pin over the dough to seal the ravioli. Using your finger or the back of a spoon, carefully remove the excess dough from the edges of the frame and lightly run your finger down all of the cross grooves to make sure all sides of your ravioli are sealed. Lift your tray and carefully turn upsidedown on a parchement paper lined baking tray. The ravioli should easily release from the tray and then you can gently tear them apart from each other. Collect the dough scraps and re-roll to make another batch of raviolis. At this point, decide if you want to freeze them to be served later or if you are cooking them now.

Add your fresh ravioli to a pot of boiling water and cook for 5-6 minutes. While your ravioli is cooking, add chopped walnuts to a small pan and toast over medium high heat. You want to stir them often or they will burn. Cook for 3-4 minutes or until they become fragrant. Once they are toasted remove from heat and set aside. Next, add butter to a large skillet and melt over medium high heat. Add in your diced apple and apple cider vinegar and cook for 2 - 3 minutes. Add in your chopped fresh sage and cook for 2 - 3 minutes so that it starts to sizzle and fry. Once your ravioli has cooked, drain the water and add the pumkin ravioli to the sage butter and stir to coat. Serve immediately and top with toasted walnuts.

Reader Interactions

Primary Sidebar

About A Wicked Whisk…

Hi! We are Heather and Michael.. Welcome to our site! A Wicked Whisk is a sometimes quirky, always friendly food blog sharing quick, easy to make recipes ready to eat in 30 minutes or less ..
except on slow cooker days :)
Thanks for stopping by!!